Description
A true classic, this Old Fashioned Vegetable Beef Soup Recipe is rich, hearty, and full of nostalgic flavor. With tender beef, rustic vegetables, and a soul-warming broth, this comforting soup is perfect for cozy nights, Sunday dinners, or batch cooking for the week.
Ingredients
Beef chuck or stew meat – 1.5 lbs, cut into bite-size cubes
Olive oil – 2 tbsp
Onion – 1 large, diced
Garlic – 3 cloves, minced
Carrots – 3 large, sliced
Celery – 3 stalks, thinly sliced
Potatoes – 2 large, diced (Yukon Gold or Russet)
Canned diced tomatoes – 14 oz can (with juice)
Green beans – 1 cup, fresh or frozen
Beef broth – 6 cups (low-sodium preferred)
Bay leaves – 1–2
Salt & pepper – to taste
🧂 Optional Add-ins:
Worcestershire sauce – 1 tbsp
Tomato paste – 1 tbsp
Splash of red wine (for deglazing)
Instructions
Heat olive oil in a large pot or Dutch oven. Brown beef cubes in batches over medium-high heat. Set aside.
Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until fragrant and softened.
Deglaze with a splash of broth or wine. Return beef to the pot. Add potatoes, canned tomatoes, remaining broth, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat. Cover partially and simmer for 90 minutes, stirring occasionally.
In the last 20 minutes, add green beans. Simmer until everything is tender. Discard bay leaves.
Notes
- Roast beef bones or add tomato paste for extra richness.
- Let the soup rest 10–15 minutes before serving for deeper flavor.
- Add Worcestershire or a dash of lemon juice to brighten the broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 330
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g